Rosemary Portobello Chicken Thighs…and a winner!
First, let me announce the winner of the Go Appetit giveaway. Congratulations to Laurie from That’s Not What the Recipe Says. I hope you enjoy the soups.
Now on to the recipe. I will continue with my healthy cooking and today it is chicken with some rosemary, portobello mushrooms and red wine. Red wine is also perfect to sip while the chicken is simmering.
I love cooking with rosemary because even in NJ, I can pull some right out of my garden any season. It is the one herb that lasts through snow, sleet or extreme heat. See the beautiful rosemary.
I paired this herb up with the chicken and portobello mushrooms but you can use any type of mushrooms you like. I am sure white wine would work in this recipe too. It was just one of those nights where I used what I had in the fridge. Enjoy!
Rosemary Portobello Chicken Thighs
1 TBS olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper
6 boneless, skinless chicken thighs
1/2 cup red wine
1 tsp fresh rosemary, chopped plus extra for garnish
8 ounces portobella mushrooms, cleaned and sliced
1 1/2 cups low sodium chicken broth
In a large Dutch Oven, heat olive oil to medium heat. Sprinkle garlic powder, onion powder, salt and pepper on chicken. Brown chicken for 5 to 10 minutes or until brown. Add wine to deglaze pan. Add rosemary, mushrooms and broth. Bring heat to low and simmer covered for about 40 minutes or until chicken is very tender. Season with salt and pepper to taste.